Lemon-Dill Lentil Stew with Roasted Root Vegetables

Name: Lemon-Dill Lentil Stew with Roasted Root Vegetables
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Yield: 4 servings
Ingredients: 200 g green lentils, rinsed; 500 ml vegetable broth; 2 tbsp olive oil; 1 medium yellow onion, finely diced; 3 garlic cloves, minced; 2 medium carrots, peeled and cut into 2 cm chunks; 2 medium parsnips, peeled and cut into 2 cm chunks; 1 small celery root (celeriac), peeled and diced into 2 cm cubes; Zest and juice of 1 large lemon; 2 tbsp fresh dill, finely chopped; 1 tsp dried thyme; 1 tsp smoked paprika; Salt and freshly ground black pepper, to taste; 100 g kale, tough stems removed and roughly chopped; 1 tbsp apple cider vinegar; 1 tsp maple syrup; 150 ml water; 2 tbsp flaxseed meal mixed with 6 tbsp water (as egg replacer)

This Scandinavian-inspired vegan stew features earthy green lentils simmered in bright lemon and fresh dill, complemented by sweet roasted root vegetables for a lively dinner centerpiece.

Prep25 minCook60 minTotal85 minServes4Difficultymedium

Method

How to make it

01
Preheat oven to 200°C (390°F). In a large bowl, toss carrots, parsnips, and celery root with 1 tbsp olive oil, salt, pepper, and smoked paprika. Spread on a baking sheet and roast for 35-40 minutes, turning halfway, until tender and caramelized.
02
While vegetables roast, heat remaining 1 tbsp olive oil in a Dutch oven over medium heat. Add diced onion and cook until translucent, about 5 minutes.
03
Add minced garlic, dried thyme, and lentils to the Dutch oven. Stir for 1 minute until fragrant.
04
Pour in vegetable broth and 150 ml water, bring to a boil, then reduce heat to low and simmer uncovered for 30-35 minutes, until lentils are tender but not mushy.
05
Mix flaxseed meal and water in a small bowl and set aside for 5 minutes to thicken.
06
When lentils are nearly done, stir in kale, lemon zest, lemon juice, apple cider vinegar, maple syrup, and thickened flaxseed mixture. Simmer gently for 5 minutes to combine flavors and soften kale.
07
Season stew with salt and black pepper to taste. Fold in half of the roasted root vegetables, reserving the rest for garnish.
08
Serve stew warm, topped with remaining roasted vegetables and a sprinkle of fresh dill.

From the editor

Cooking tips

To save time, roast the root vegetables first and keep warm while the lentils simmer; their caramelization adds depth to the stew.
If you prefer a thicker stew, mash a portion of the lentils against the side of the pot before adding kale and flaxseed mixture.
For a more pronounced citrus aroma, add lemon zest gradually after cooking to preserve brightness.
Leftovers keep well refrigerated for up to 3 days and reheat gently on the stove with a splash of water to loosen consistency.

Published August 3, 2026